Here’s a classic Nun’s Puffs recipe 🍩✨—light, airy, and slightly sweet fried pastries.
Ingredients (makes about 12–15 puffs)
- 1 cup all-purpose flour
- 1 cup milk
- ½ cup butter
- 3 large eggs
- 2–3 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- Oil for frying (vegetable or canola)
- Powdered sugar for dusting
Instructions
- Make choux dough:
- In a saucepan, heat milk and butter until butter melts and mixture just begins to boil.
- Remove from heat and stir in flour and salt all at once. Stir quickly until dough forms a smooth ball and pulls away from sides.
- Let cool 5 minutes.
- Add eggs:
- Beat in eggs, one at a time, until fully incorporated. Dough should be smooth and slightly sticky.
- Stir in sugar and vanilla.
- Heat oil:
- In a deep pot, heat about 2–3 inches of oil to 350°F (175°C).
- Fry puffs:
- Using two spoons, drop small portions of dough into hot oil.
- Fry 3–4 minutes, turning once, until golden brown.
- Drain & dust:
- Remove puffs with a slotted spoon and drain on paper towels.
- Dust generously with powdered sugar while warm.
Tips & Variations
- Flavor twists: Add a little cinnamon or nutmeg to the dough.
- Glaze option: Dip warm puffs in a simple sugar glaze instead of powdered sugar.
- Texture: Make sure oil isn’t too hot, or they’ll brown outside but stay raw inside.
- Mini version: Use a small teaspoon to make bite-sized puffs.
If you want, I can also give a baked (not fried) version that’s lighter and easier to make at home.
Do you want me to do that?
